Method:-1. Wash Javvarisi (Sabudhana) two times and drain water.2. On washed Javvarisi pour warm water 1-1/4 cup, add Salt, Curds and Turmeric Powder. Mix well and close with lid...let this remain for atleast 3 hours.3. Cook Moong Dal in Open pan till done. It should not be masshy, and drain and keep it aside. Reserve some cooked dal water for use in Upma.4. Heat kadai, temper the above ingredients and add the soaked Javvarisi mix nicely5. Now goes cooked Moong dal (paasi paruppu)6. Check salt and sprinkle water if needed close with a lid and cook in a slow flame for 5 mins.7. Garnish with grated coconut, coriander leaves and lemon/ lime juice .

Tuesday, November 18, 2014

My mom used to collect it during the summer season, when these flowers fall from the tree on its own.These days this can be bought from stores that are also cleaned well of dirt.Such store bought can be kept for a year when kept in air tight containers.

Method:-1. Boil 2 cups of water and soak the Badams in that water.2. De-skin and grind it coarse paste adding milk and Saffron3. Add 1 cup of water boil this grinded paste till raw smell goes.4. Boil milk separately and pour the milk to the badam Mix.( 1 lit milk should become 3/4 lit)5. After 10 mins of boil add sugar and cook in a slow flame for 15 mins.:::..Garnish with pistachios and Charoli Serve chill or warm and Toast a happy occasion. .:::

Method:-1.Peel off the skin of the Ridge Gourd and cut them into cubes.(Smallpieces)keep it aside.2.Fry Moong dal in a Kadai without adding oil and clean with water.3. CookMoongdal with 1 1/2cups of water adding Turmeric Powder.4. Whenthe dal is almost done add diced Ridge gourd pieces, Slit Green Chillies, Hing, Salt and cook till done.5. Remove from fire, add lime juice and temper with Mustard seeds, Cumin seeds and Curryleaves.